Ingredients
1 ½ cups uncooked jasmine rice
1 cup red lentils, rinsed
1 can (28 oz) crushed tomatoes
1 medium onion, diced
3 cloves garlic, minced
¼ cup olive oil
1 tsp ground cumin
½ tsp smoked paprika
1 tsp dried oregano
Salt to taste
Zest and juice of 1 lemon
Fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat. Sauté onion until translucent, 3-4 minutes.
Add garlic, cumin, smoked paprika, and oregano; cook 1 minute to release aroma.
Stir in rice, lentils, and crushed tomatoes. Add water to just cover (about 3 inches above ingredients).
Season with salt, lemon zest, and half the lemon juice. Bring to a simmer.
Reduce heat to low, cover, and cook 25-30 minutes until rice and lentils are tender and liquid is absorbed.
Rest 5 minutes, fluff gently, and stir in remaining lemon juice. Garnish with parsley.
Notes
Use any rice type if jasmine is unavailable. Add ½ cup chopped kale or carrots for extra nutrients. Store leftovers in an airtight container for up to 4 days. Reheats well.
- Prep Time: 10
- Cook Time: 35
- Category: Mediterranean Basics
- Method: Simmering
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 59g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 0mg